I think a slow cooker recipe should taste as good as when you cook the food on the stove top.  As much as I love the convenience of the slow cooker, I have not found many recipes that I can say – tasted as good as cooking on the stove – except for this one. …

Turn everyday pot roast into the best beef dip sandwich!  If you make it the day before, you can slice the roast very thin for the most tender beef. 1 boneless beef bottom rump roast (about 4 lbs.) or Chuck Roast 2 cups beef broth 1 large onion, chopped 1 envelope Good Seasons Italian Dressing…

I grow fresh basil every year in my garden. Now when the basil and parsley are plentiful, make extra pesto and freeze it into cubes or small containers to use through the winter.   1-1/2 cups loosely packed fresh basil leaves 1 cup loosely packed fresh Italian parsley 4 plump garlic cloves, peeled 2 cups…

I belong to a Cookbook of the Month club and the latest addition to my collection is Bobby Flay’s Bar Americain Cookbook.  His recipes personalize French brasserie classics with American ingredients.  A hearty crock of onion soup is sure to warm you up.  Break through the crust of sharp Vermont Cheddar into the molten interior…

I think a slow cooker recipe should taste as good as when you cook the food on the stove top.  As much as I love the convenience of the slow cooker, I have not found many recipes that I can say – tasted as good as cooking on the stove – except for this one. …

What could be better on a cold, snowy February morning than a warm apple pancake.  A light crepe smothered in caramelized apples with cinnamon and butter. 1/4 cup (1/2 stick) unsalted butter 1/4 cup milk 1 apple (I used Granny Smith) 2 Tbsp. sugar 1/2 tsp. cinnamon 1 large egg 1/4 cup all-purpose flour Pinch…

Pimento Cheese spread is a southern comfort food.  It is as basic as peanut butter.  Pimento cheese shows up at tailgate parties, picnics, bridge clubs, church events, wedding feasts and funeral gatherings.  There are hundreds of variations for this spread.  Maybe y’all may be lucky enough to have a recipe handed down from past generations. …

What could be better on a cold, snowy February morning than a warm apple pancake.  A light crepe smothered in caramelized apples with cinnamon and butter. 1/4 cup (1/2 stick) unsalted butter 1/4 cup milk 1 apple (I used Granny Smith) 2 Tbsp. sugar 1/2 tsp. cinnamon 1 large egg 1/4 cup all-purpose flour Pinch…

Pimento Cheese spread is a southern comfort food.  It is as basic as peanut butter.  Pimento cheese shows up at tailgate parties, picnics, bridge clubs, church events, wedding feasts and funeral gatherings.  There are hundreds of variations for this spread.  Maybe y’all may be lucky enough to have a recipe handed down from past generations. …

If you have never tried your hand at making homemade jams or jellies, this is an easy, quick recipe to get you started.  Capture the flavor of fresh strawberries (with a hint of fresh basil) in a soft set jam that you can freeze and have all year long.  Nothing beats the taste of fresh…

Although I was going to dedicate most of this month to quick breads, soups & stews, I came upon two of the tropical cocktail glasses we “stole” on a cruise to Bermuda several years ago (I don’t recall the potent rum cocktail that was served in the glass). Upon arrival The day being so dismal…

What could be better on a cold, snowy February morning than a warm apple pancake.  A light crepe smothered in caramelized apples with cinnamon and butter. 1/4 cup (1/2 stick) unsalted butter 1/4 cup milk 1 apple (I used Granny Smith) 2 Tbsp. sugar 1/2 tsp. cinnamon 1 large egg 1/4 cup all-purpose flour Pinch…

My homemade version of the San Francisco Treat with less sodium and simple ingredients. Ingredients 1 oz. vermicelli or angel hair pasta 2 Tbsp. unsalted butter 1/2 small onion, chopped 1 cup long grain rice 2 cups low sodium broth (chicken, beef or vegetable) Parsley for garnish Directions Take a small amount of pasta and…

I’ve always been on a mission to try and find the best pizza dough.  There are so many methods, different flours and yeasts, it’s hard to find the perfect dough.  I’ve come to the conclusion that it is the oven that makes the best pizza.  Yeah, I’d love to have a brick-oven in my backyard…